Thursday, April 30, 2009

Baked Salmon er Kalia

This recipe is for SJ of A Pinch of Spice. Until she mentioned I did not even know that a dish called "Baked Salmon er Kalia" was titillating Bong palates up North-West. I knew the regular maacher kalia (or fish kalia) but this was salmon and that too baked. My local bong friends spoiled by the bangladeshi fish sellers abounding the east coast seldom cook salmon while entertaining and so such a nouveau dish had not found its way in their kitchen.

So I searched high and low, actually I just Googled and bam landed on this recipe. "So this is what it is", I thought, "almost like a regular kalia but the salmon has been marinated in spices and baked" ?

I still do not know the answer i.e. if this is the REAL "Baked Salmon er Kalia" or not. Only SJ can testify. Till then all I can say is this was a lovely salmon dish, just like a regular macher kalia but with salmon and we thoroughly enjoyed it with a bowl of brown rice. Big Sis S seems to have taken a liking for salmon and certain fish fillet, and this dish apparently earned her approval

For 6-7 pieces of salmon fillet. Each piece roughly a square of 2" x 1.5"

Prep: Make a marinade of 2 -3 tbsp yogurt, 1/2 tsp of garlic paste, 1/2 tsp heaped of ginger paste, 1/4 tsp of R. Chilli Powder and salt. In a shallow flat bowl(or even a plate) put the fish pieces and pour the marinade over the fish. Put back in the refrigerator for 20-30 minutes

Drizzle a little olive oil and bake the salmon pieces for 20 minutes at 275F 350 F After 20 minutes turn them over, sprinkle a little sugar and put in broil for next 5 minutes. Note: After suggestions by a friend I have been baking Salmon at a lower temp of 275F and the fish is much more moist and delicious. So i am updating this post with the new bake temperature.

When the onion turns a nice reddish brown, add 1 tsp of fresh grated ginger + 1 small tomato finely chopped(try to get a nice juicy stem tomato and use only 1/2 of a large one)

Fry till you see the tomato turn into a pulp and there is no raw smell

To 1-2 tsp of yogurt add 1/2 tsp of Corriander powder + 1/2 tsp of Cumin Powder + 1/4 tsp of Red Chilli Powder + little Turmeric and make a paste. Here instead of yogurt you can make a paste in water also

Add this paste + salt to the Kadhai/Pan, turning the heat to low

Fry till you see the oil separate from the masala

Add about 1/2-1 cup of water and let the gravy come to a boil. You may need to add more water depending on the amount of gravy

Let the gravy simmer till it thickens. The gravy will have a smooth consistency.

You can pour the gravy over the baked fish and serve. Alternately add the baked fish to the gravy and let it simmer for 2-3 minutes. Garnish with chopped fresh corriander leaves and serve

Marinated Salmon in gravy sounds great to me. I have to get some Salmon first. Good for big S, makes her super smart. I should have made more seafood at home when they were young kids. Well..better late than never, catching up! :D

I tried your Doi Dim, was so yummy. Kids polished it off, thanks for that. I will post next week before I go on break! :)

RamyaWe do eat baked/broiled salmon a lot. But this is the first time I made a Indian style curry with it

ShreyaFor weekday lunch I usually pack -- 1 whole weat tortilla or a flax seed wrap, some left over sabzi and maybe a dal. Nothing much interesting there. To blog I have to pack better stuff :) But if you check the spreadsheet for 7 Day challenge you can see some interesting no-carb lunches that we had last week

Cham

Then try the Fish 65 with salmon first, it really tastes spicy and good

Shramila

Many of my friend here broil regular fish to make a jhol, but I have always fried my fish to make bangali jhol

Sra

Yeah you know this was like an Indian sauce with the fish, if you thicken and pour the gravy over the fish

Indo

I wasn't too fond of salmon before but hubby used to love it. Now seeing that its benefits are much more than other fish, I try to have it couple of times every two weeks

Asha

Your kids are super smart anyway, they don't need any more fish :) Salmon might need a little getting used to, because of the smell. But these Amriki-Indian kids, maybe they will prefer salmon over others like my S does

Sandeepa,I love the taste of salmon. Very popular (esp smoked) in England - so i have made Indian curries with this but never like this! Good that SJ got you thinking. Madam got away with no cooking when I visited her last month (she did make a mango cheesecake - will ask her to post!). Looks like salmon will be on the menu this weekend!Take care and thanks for the wonderful posts!

Sandeepa, looks lovely! I still haven't tried the recipe you sent me :-( My cooking has been very basic lately fir no reason other than lack of enthu to cook. Really need to make the mango cheesecake post - it is ridiculously easy so I can't use the excuse of no-time. Will post sometime soon (hopefully)Take care.

I have never cooked salmon in the Bong or rather Indian way. I used to be scared about the smell, but realized after buying salmon a few times that with marinating it, the smell either goes away or I got used to it:-).. It's time I get some salmon, besh mukhe jol jol aschey:-D

Hope u doing good.Shifted to a new house last weekend..was running too busy..My hubby asked me to prepare something yummy (Married to Punju)as we were eating out a lot.Today I am gonna prepare payesh "ur style"..

Baked Salmon er kalia looks great n yummy...Do you think I can prepare the same dish with Tilapia?Actually I am not too fond of salmon, I find it lil strong.

i love salmon (and tuna). they have such a great taste of their own that no matter how i (read my husband :D) cook them, they turn out tops! I will have to surprise him with this one!!!! will let you know how it goes! :)

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Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine